Lovers Chocolates

13.2.2015

I had made something super sweet and cool to pamper you in this Valentine´s Day but some higher forces threw so many small obstacles on my way when I tried to release the post that I realised it is just better to lift my hands, leave it and post it some other day. When the stars align, wind blows from the right direction and the time is ready.

I think it is a good thought especially now at Valentines. When you are at ease love comes and what is meant to happen happens. No need to stress, fuss and hustle. All is good.

Here are my 3 favorite clean chocolate treats for you to prove it. They´re all pure good. Make them to your loved one or show yourself some self loving and care.

Sweet Valentine´s Day, my friend.

V

Valentine´s Day Chocolates

CHOCOLATE CANDIES WITH SOFT CARAMEL CENTER

(raw, nut-free)

Chocolate:

⅔ cups cocoa butter, melted

¼ cup cold pressed coconut oil

⅔ cups raw cocoa powder

4 tbsp organic honey (or coconut palm syrup)

a pinch of sea salt

OR Use about 2 dl of melted raw chocolate or sugar-free dark chocolate.

Soft caramel filling:

10 soft dates

2 tbsp cold pressed coconut oil, melted

3 tbsp water

½ tsp vanilla extract

a pinch of sea salt

Caramel Stevia drops (optional)

Melt the cocoa butter and coconut oil in a warm water bath until liquid. Add cocoa powder, honey and salt. Stir. Check the taste and add more sweetness if desired. Pour a little bit of the chocolate mixture in the bottom of chocolate molds or ice cube molds. Place the mold in the freezer and prepare the caramel filling in the meantime.

Soak the dates for about 15 minutes if they are not super soft. (This recipe will not work with completely dry dates ). Remove the stones from dates. Remove the skin of the date if you want your caramel to be very soft or if your blender is not super powerful. Add the dates and melted coconut oil into a blender and mix. Add enough water to get smooth picture, soft caramel-like purée.

Take the mold from the freezer and add a dab of caramel filling in each mold with a little spoon or a piping bag. Fill the molds with the remaining chocolate. Put the molds back into the freezer for about half an hour. Take out, serve and enjoy! Store in a refrigerator.

VANILLA STARS WITH CHOCOLATE HEART

15-20 pcs

Drops:

1 ¼ cup cocoa butter

2 tbsp coconut oil

2 tbsp organic honey (or vanilla stevia drops)

2 tbsp squeezed lemon juice

1 tsp vanilla powder

Chocolate Filling:

½ cup chocolates almond butter or nut butter

2 tbsp raw cocoa powder

1 tbsp organic honey

a pinch of sea salt

Melt the cocoa butter, coconut oil and honey in a warm water bath. Add the lemon juice and vanilla. Blend in a blender until smooth. Taste and add seasoning if desired.

Pour a little bit of the white coconut mixture on the bottom of a mini cup cake tins/casseroles. Add a drop of chocolate filling. Fill the tins with the white mixture. Put the tins in the freezer for about an hour. Take out to room temperature, serve and enjoy! Store in a refrigerator in a resealable box.

MINT TRUFFLE BARS

¼ cup cacao butter

¼ cup raw cacao mass

4 tbsp cold-pressed coconut oil

5 tbsp raw cacao powder

4 tbsp organic honey (or coconut palm syrup)

a few drops chocolate flavored stevia (optional)

½ tsp vanilla powder

½ tsp peppermint extract

a pinch of sea salt

½ cup almond meal

Chocolate coating:

½ cup grated raw cacao mass

¼ cup grated cacao butter

2 tbsp cold-pressed coconut oil

4 tbsp raw cacao powder

4 tbsp organic honey (or coconut palm syrup, or stevia)

½ cup tsp vanilla extract or few drops vanilla flavored stevia

a pinch of sea salt

Mint truffle bars:

Melt the cacao butter, cacao mass and coconut oil in a warm water bath until liquid. Add raw cacao powder, honey, stevia, vanilla and peppermint extract and sea salt. Stir. Check the taste and add more spices if needed. Measure the almond flour into a blender and add the chocolate mass. Mix until smooth. Scrape the mixture into a bowl and put it into the freezer for about 15 minutes. Prepare the chocolate coating in the meantime.

Chocolate coating:

Melt the cacao butter and coconut oil in a warm water bath until liquid. Add cacao powder, honey, and salt and mix. Check the taste and sweeten if needed.

Take the chocolate mass from the freezer and from small chocolate bars. (If the mixture is still too loose put it in the freezer for a moment.) Glaze the bars with the chocolate coating. If the frosting is too runny, keep it in a cold water bath for a little while so that it thickens a bit. When all the bars have coating, put them in the freezer for about 30 minutes. Serve and enjoy! Store in a refrigerator. Best when kept in a room temperature for a while before serving.

Valentine´s Day Chocolates

CHOCOLATE CANDIES WITH SOFT CARAMEL CENTER

(raw, nut-free)

Chocolate:

⅔ cups cocoa butter, melted

¼ cup cold pressed coconut oil

⅔ cups raw cocoa powder

4 tbsp organic honey (or coconut palm syrup)

a pinch of sea salt

OR Use about 2 dl of melted raw chocolate or sugar-free dark chocolate.

Soft caramel filling:

10 soft dates

2 tbsp cold pressed coconut oil, melted

3 tbsp water

½ tsp vanilla extract

a pinch of sea salt

Caramel Stevia drops (optional)

Melt the cocoa butter and coconut oil in a warm water bath until liquid. Add cocoa powder, honey and salt. Stir. Check the taste and add more sweetness if desired. Pour a little bit of the chocolate mixture in the bottom of chocolate molds or ice cube molds. Place the mold in the freezer and prepare the caramel filling in the meantime.

Soak the dates for about 15 minutes if they are not super soft. (This recipe will not work with completely dry dates ). Remove the stones from dates. Remove the skin of the date if you want your caramel to be very soft or if your blender is not super powerful. Add the dates and melted coconut oil into a blender and mix. Add enough water to get smooth picture, soft caramel-like purée.

Take the mold from the freezer and add a dab of caramel filling in each mold with a little spoon or a piping bag. Fill the molds with the remaining chocolate. Put the molds back into the freezer for about half an hour. Take out, serve and enjoy! Store in a refrigerator.

VANILLA STARS WITH CHOCOLATE HEART

15-20 pcs

Drops:

1 ¼ cup cocoa butter

2 tbsp coconut oil

2 tbsp organic honey (or vanilla stevia drops)

2 tbsp squeezed lemon juice

1 tsp vanilla powder

Chocolate Filling:

½ cup chocolates almond butter or nut butter

2 tbsp raw cocoa powder

1 tbsp organic honey

a pinch of sea salt

Melt the cocoa butter, coconut oil and honey in a warm water bath. Add the lemon juice and vanilla. Blend in a blender until smooth. Taste and add seasoning if desired.

Pour a little bit of the white coconut mixture on the bottom of a mini cup cake tins/casseroles. Add a drop of chocolate filling. Fill the tins with the white mixture. Put the tins in the freezer for about an hour. Take out to room temperature, serve and enjoy! Store in a refrigerator in a resealable box.

MINT TRUFFLE BARS

¼ cup cacao butter

¼ cup raw cacao mass

4 tbsp cold-pressed coconut oil

5 tbsp raw cacao powder

4 tbsp organic honey (or coconut palm syrup)

a few drops chocolate flavored stevia (optional)

½ tsp vanilla powder

½ tsp peppermint extract

a pinch of sea salt

½ cup almond meal

Chocolate coating:

½ cup grated raw cacao mass

¼ cup grated cacao butter

2 tbsp cold-pressed coconut oil

4 tbsp raw cacao powder

4 tbsp organic honey (or coconut palm syrup, or stevia)

½ cup tsp vanilla extract or few drops vanilla flavored stevia

a pinch of sea salt

Mint truffle bars:

Melt the cacao butter, cacao mass and coconut oil in a warm water bath until liquid. Add raw cacao powder, honey, stevia, vanilla and peppermint extract and sea salt. Stir. Check the taste and add more spices if needed. Measure the almond flour into a blender and add the chocolate mass. Mix until smooth. Scrape the mixture into a bowl and put it into the freezer for about 15 minutes. Prepare the chocolate coating in the meantime.

Chocolate coating:

Melt the cacao butter and coconut oil in a warm water bath until liquid. Add cacao powder, honey, and salt and mix. Check the taste and sweeten if needed.

Take the chocolate mass from the freezer and from small chocolate bars. (If the mixture is still too loose put it in the freezer for a moment.) Glaze the bars with the chocolate coating. If the frosting is too runny, keep it in a cold water bath for a little while so that it thickens a bit. When all the bars have coating, put them in the freezer for about 30 minutes. Serve and enjoy! Store in a refrigerator. Best when kept in a room temperature for a while before serving.